Ingredients
Filling:
- 1 piece Onion
- 380 gram Champignons
- Vegetable oil for fry
- 0,5 bunch Parsley
- 5 twigs Green Onion
- 180 gram Hard cheese
- Salt to taste
- Black pepper to taste
Dough:
- 350 ml Kefir
- 0,5 teaspoon Soda
- 25 ml Vegetable oil
- 3 pieces Chicken egg
- 1/3 teaspoon Salt
- 1 teaspoon Sugar
- 220 gram Flour wheat / Flour
Instructions
- For the filling: cut the onion into small cubes, heat the vegetable oil in a frying pan and fry the onion until Golden over medium heat, stirring constantly.
- Cut the mushrooms into slices.
- Add them to the pan with the onion and fry them all together for 8-10 minutes, stirring occasionally. Then remove from heat and allow to cool.
- Finely chop the parsley and green onions.
- Add to the cooled mushrooms chopped herbs, grated cheese on the large side of the grater. Season with salt and black pepper to taste and mix gently.
- For the dough: add baking soda to the yogurt, mix and leave for 10 minutes.
- Then add the vegetable oil, eggs, salt and sugar. Mix thoroughly.
- In several steps, add the flour, stirring the dough until smooth. The dough is thick, the spoon does not drain.
- Prepare a baking dish (diameter 20 cm, cover the bottom with parchment, brush the sides with vegetable oil), put half of the dough.
- Carefully lay out the mushroom filling.
- Spread the second part of the dough on top. Send the pie to bake in a preheated 180 degree oven for 45-50 minutes (we focus on the features of our oven and the ruddy top of the pie, check the readiness with a wooden skewer).
- Remove the finished pie from the oven and let it cool.
- Bon appetit.